This post may contain affiliate links which won’t change your price but will share some commission. Please read my disclosure policy.
Try making this Easy Homemade Chicken Pot Pie Recipe that is filling, comforting, and delicious. Made simple using a refrigerated pie crust to cover the top and the bottom of this savory pie. Be sure to give it a try!
If you're craving more tasty and delicious chicken recipes, then be sure to try making some Cast Iron Chicken Thighs, Cast Iron Chicken Breast, Hibachi Chicken, or a Chicken and Broccoli Casserole.
The first time that I made this recipe, I have to admit that it was not the best-looking pie. The flavor was there, but it just didn't look pretty. I decided to make a few tweaks and try it again and it came out looking much better.
This chicken pot pie is classic comfort food that is simple to make and full of flavor. Any time that I make it, the whole family absolutely loves it and there are usually no leftovers, which lets you know that it's good.
Be sure to try this family favorite that is a complete meal that is one of my favorite comfort food.
You can choose to make it with a premade pie crust for less time or a homemade crust, it's an easy recipe that is the perfect dinner for a busy night.
Let's get started!
Ingredients Needed to Make an Easy Chicken Pot Pie Recipe
- Chicken - Use boneless skinless chicken breasts or cubed uncooked chicken breasts. If using whole chicken breast, then you will need to cut it up into ½-inch pieces before cooking or after. This is the protein and base of any classic chicken pot pie. Try not to overcook the chicken before placing it on top of the pie crust. A great shortcut would be to use store-bought rotisserie chicken or cooked leftover turkey and save yourself the cook chicken step. If you prefer to use boneless dark meat instead such as chicken thighs, then you may use those instead.
- Paprika - Used to season the chicken to give it a nice smokey flavor with a sweet and peppery taste.
- Sage and Oregano - Seasons the chicken and gives it a slightly earthy and herb flavor. For this recipe, I prefer to use dried ground sage and dried oregano for the spice cabinet.
- Onion - White or yellow onion work well and dice it into small even pieces to add aromatic flavor.
- Garlic - Minced fresh garlic works best.
- Peas and Carrots - To keep this recipe simple try using a frozen mixture of green peas and diced carrots that can be easily located in the freezer section of your local grocery store.
- Chicken Stock - Gives the sauce a great flavor and helps to create the base of the creamy sauce. May use vegetable stock or chicken broth instead if you prefer.
- Heavy Cream - Thickens the sauce for the chicken pot pie and adds a creamy texture to the filling. May substitute whole milk instead.
- Refrigerated Pie Crust - This can be located in a box in the refrigerator section of the grocery store. Be sure to use the pie crust that needs to be unwrapped and rolled out and not a pie crust from the freezer section that is not already in a pie pan. If you prefer to make a homemade pie crust instead before beginning the recipe, then that will work as well. If you really want to be fancy, frozen puff pastry could be used, but only on the top of the chicken pot pie and not the bottom. If using puff pastry, the cooking time will need to be adjusted.
See the recipe card below for exact ingredient quantities and instructions.
How to Make Chicken Pot Pie
Begin the recipe by Preheat the oven to 400 degrees F. Grab a large plastic storage bag and add in the chicken, paprika, sage, oregano, salt, and ground black pepper. Close or zip up the plastic storage bag and gently toss the chicken in the seasonings until fully coated.
Using a large skillet, place it over medium-high heat on the stovetop and allow it to heat up before adding the oil. Carefully swirl the olive oil around the skillet to evenly cover the bottom.
Add the seasoned chicken from the plastic bag to the skillet and allow it to cook for about 3 minutes before turning the chicken over to the other side. Allow it to cook for an additional 2 minutes before removing the tender chicken from the pan to a separate dish. Set aside.
To the same skillet over medium-high heat, add the onion and allow it to cook for about 2 to 3 minutes until it begins to soften. Add the garlic and stir until it becomes fragrant (about 1 to 2 minutes) before adding the peas and carrots.
Season with salt and ground black pepper and stir with a wooden spoon to combine. Evenly sprinkle the all-purpose flour over the vegetables and stir until a thick paste forms from the flour combining with the liquid from the vegetables.
Slowly pour in the chicken stock and stir to combine and smooth out the flour mixture. While stirring the sauce will begin to thicken after about 2 to 3 minutes. Stir in the heavy cream and allow the chicken pot pie filling to heat up for 1 to 2 minutes before completely turning off the heat.
For this recipe, I prefer to use a large cast iron skillet (at least 10-12 inches). It holds all of the ingredients well and allows for a flaky crust with a slightly crispy crust on the bottom.
If you do not have a cast iron skillet, then you may use any large round oven-safe pan, large pie plate, casserole dish, or oven-safe skillet.
Unfold and use a rolling pin to roll out a store-bought pie crust and place it on the bottom of the cast iron skillet. Top with the cooked chicken and spread evenly on top of the pie crust.
Evenly pour the filling on top of the chicken and gently press it down to cover the chicken.
Unfold the second crust and evenly place it on top of the skillet over all of the ingredients. Tuck any excess dough hanging over the side into the skillet and pinch to close with the bottom crust if possible.
Using a small bowl, whisk an egg before using a brush to brush the top of the pie crust with the egg wash. Using a knife or kitchen shears cut 3 to 4 small slits in the center of the top crust of the unbaked pot pie to allow the steam a space to escape.
Place the pot pie into the oven and bake for 20 to 25 minutes, until the top crust is golden brown. Carefully remove the chicken pot pie from the oven and allow it time to cool for 5 to 10 minutes before cutting with a sharp knife to serve. Enjoy!
Storage
Leftover chicken pot pie can be stored in the refrigerator in an airtight container for 3 days. When ready to serve again, reheat in the oven on low heat until warm or in the microwave. If stored for a short period, such as 1 day, the pan can be covered tightly with plastic wrap or aluminum foil and stored in the refrigerator.
The unbaked or baked chicken pie can be stored in the freezer in a freezer-safe airtight container for 2 to 3 months. When ready to prepare allow the frozen pie to thaw overnight in the refrigerator before baking as directed or reheating a baked pie in the oven on medium heat until it's warm throughout.
Tips & Tricks for the Best Chicken Pot Pie Recipe
- If not using a cast iron skillet, use a deep dish pie plate, a 2-quart casserole dish, or a large oven-safe skillet.
- Use a frozen mixture of peas and carrots in the pie filling. Add the frozen vegetable and no need to allow them to thaw.
- You may omit the pie crust on the bottom and add the ingredients directly to the baking dish.
- Do not skip the step to vent the pie before baking by cutting slits into the top of the pie crust. This allows the steam a place to escape and prevents the crust from becoming soggy.
- Allow the baked pot pie time to rest/cool for about 10 minutes before cutting to serve. This gives the filling time to thicken and set for easier cutting and serving.
More Chicken Recipes You'll Love
- Chicken and Broccoli Casserole
- Cast Iron Chicken Breast
- Cast Iron Chicken Thighs with Potatoes and Carrots
- Hibachi Chicken
- Instant Pot Chicken and Potatoes with Green Beans
- Cheesy Chicken Enchilada Pasta
- Chicken Mozzarella Bake
Have any comments, questions, or other delicious ideas and ways to enjoy this Super Easy Chicken Pot Pie? Please share them in the comment section below!
📖 Recipe
Easy Homemade Chicken Pot Pie Recipe
Equipment
- 1 cast iron skillet or oven safe pan
- 1 Large skillet
- 1 wooden spoon
Ingredients
- 1 ½ pounds chicken breast, cut into 1-inch cubes
- ½ teaspoon paprika
- ½ teaspoon dried sage
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and diced carrots
- ¼ teaspon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 2 refrigerated pie crust
- 1 egg, lightly beaten
Instructions
- Begin the recipe by Preheat the oven to 400 degrees F. Grab a large plastic storage bag and add in the 1 ½ pounds of chicken breast, ½ teaspoon paprika, ½ teaspoon dried sage, ¼ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. Close or zip up the plastic storage bag and gently toss the chicken in the seasonings until fully coated.
- Using a large skillet, place it over medium-high heat on the stovetop and allow it to heat up before adding the 3 tablespoons olive oil. Carefully swirl the olive oil around the skillet to evenly cover the bottom.
- Add the seasoned chicken from the plastic bag to the skillet and allow it to cook for about 3 minutes before turning the chicken over to the other side. Allow it to cook for an additional 2 minutes before removing the tender chicken from the pan to a separate dish. Set aside.
- To the same skillet over medium-high heat, add the 1 cup chopped onion and allow it to cook for about 2 to 3 minutes until it begins to soften. Add the 2 cloves minced garlic and stir until it becomes fragrant (about 1 to 2 minutes) before adding the 1 cup frozen peas and carrots.
- Season with ¼ teaspoon salt and ¼ teaspoon ground black pepper and stir with a wooden spoon to combine. Evenly sprinkle the 2 tablespoons all-purpose flour over the vegetables and stir until a thick paste forms from the flour combining with the liquid from the vegetables.
- Slowly pour in the 2 cups chicken stock and stir to combine and smooth out the flour mixture. While stirring the sauce will begin to thicken after about 2 to 3 minutes. Stir in the 1 cup heavy cream and allow the chicken pot pie filling to heat up for 1 to 2 minutes before completely turning off the heat.
- For this recipe, I prefer to use a large cast iron skillet (at least 10-12 inches). It holds all of the ingredients well and allows for a flaky crust with a slightly crispy crust on the bottom.
- If you do not have a cast iron skillet, then you may use any large round oven-safe pan, large pie plate, casserole dish, or oven-safe skillet.
- Unfold and use a rolling pin to roll out 1 store-bought pie crust and place it on the bottom of the cast iron skillet. Top with the cooked chicken and spread evenly on top of the pie crust.
- Evenly pour the filling on top of the chicken and gently press it down to cover the chicken.
- Unfold the second crust and evenly place it on top of the skillet over all of the ingredients. Tuck any excess dough hanging over the side into the skillet and pinch to close with the bottom crust if possible.
- Using a small bowl, whisk 1 egg before using a brush to brush the top of the pie crust with the egg wash. Using a knife or kitchen shears cut 3 to 4 small slits in the center of the top crust of the unbaked pot pie to allow the steam a space to escape.
- Place the pot pie into the oven and bake for 20 to 25 minutes, until the top crust is golden brown. Carefully remove the chicken pot pie from the oven and allow it time to cool for 5 to 10 minutes before cutting with a sharp knife to serve. Enjoy!
- Leftover chicken pot pie can be stored in the refrigerator in an airtight container for 3 days. When ready to serve again, reheat in the oven on low heat until warm or in the microwave.
Notes
- If not using a cast iron skillet, use a deep dish pie plate, a 2-quart casserole dish, or a large oven-safe skillet.
- Use a frozen mixture of peas and carrots in the pie filling. Add the frozen vegetable and no need to allow them to thaw.
- You may omit the pie crust on the bottom and add the ingredients directly to the baking dish.
- Do not skip the step to vent the pie before baking by cutting slits into the top of the pie crust. This allows the steam a place to escape and prevents the crust from becoming soggy.
- Allow the baked pot pie time to rest/cool for about 10 minutes before cutting to serve. This gives the filling time to thicken and set for easier cutting and serving.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
Original post date 04/06/2013. Updated 09/18/2018 & 07/31/2023.
Leave a Reply